Best Truffle Honey Recipes

SCOTTISH SALMON WITH SHALLOT-TRUFFLE HONEY GLAZE, LUMP CRAB AND GREEN APPLE RISOTTO, AND QUINCE JAM

Steps:

• In a medium saucepan over moderate heat, bring the quince, sugar, vinegar, and 1 1/2 cups of water to a boil. Add the vanilla (or scrape in vanilla seeds), lemon juice, and zest then lower the heat, cover, and simmer until the jam is thickened and reduced by half, about 25 minutes. Let the jam cool for 1 hour.
• In a medium saucepan over moderate heat, warm the vegetable oil. Sprinkle the salmon with salt and pepper, add to the pan, and cook, flipping once, until just cooked through, about 3 minutes per side. Transfer the salmon to an oven-safe pan and cover. Do not clean the saucepan.
• Place the pan you used for the salmon over low heat and melt the butter. Add the shallots and sauté, stirring often, until translucent, about 5 minutes. Add the sugar and vinegar and cook until the sugar is dissolved, about 1 minute. Let cool, then transfer to a blender. Add the honey and truffle oil and purée until combined.
• In a medium saucepan over low heat, combine all the ingredients and cook, stirring often, until the risotto starts to stick to itself and becomes creamy, about 2 minutes.
• Preheat the broiler. Brush the salmon with the shallot-truffle honey glaze and place under the broiler until warmed through, about 1 minute.
• Divide the risotto among 4 plates. Cut the salmon into four servings and arrange on top of the risotto. Drizzle each piece of fish with 1 tablespoon quince jam and serve immediately.

TRUFFLE HONEY

Steps:

• Place honey in a double boiler with hot water in bottom. Shaved truffles into tiny pieces, then add to honey. Bring water to a boil, and bring honey to 185°F and keep at 185°F for 10 minutes. Remove from heat and let stand for 10 minutes. Place in sterilized jars and cap.
• Optional:.
• 1-Strain while still warm.
• 2-If you don`t mind the appearance don`t strain.
• 3-Or strain and add some back.
• BUT be sure to use it and don`t discard any for it is very pricey!

POTATO-LEEK SOUP WITH WHITE TRUFFLE HONEY

Steps:

• *Preparing the leeks: Chop the leeks. Place in a bowl full of cold water and allow them to sit for 20 minutes. Drain the leeks, pat dry and chop roughly. *Sauteeing the vegetables: Set a large stockpot over medium heat. Pour in 2 tablespoons of the olive oil. Add the onion and garlic to the hot oil and cook, stirring to ensure they do not burn, for 1 minute. Add the leeks and cook, stirring. When the onion and leeks are softened, toss in the rosemary, sage and theyme. Cook until the herbs release their fragrance into the room, about 2 minutes. Tumble in the potatoes. Add enough water to cover by 1 inch. *Cooking the soup: Raise the heat to high and bring the soup to a boil. Cook until your paring knife slides right through one of the potatoes, about 15 minutes. Do not overcook the potatoes or you will have watery soup. When the potatoes are done, stop whatever you are doing and puree the soup. *Pureeing the soup: Puree the soup in a blender in batches, pouring the remaining 2 tablespoons of olive oil into the blender while the blender is running. Press each batch through a fine-mesh sieve back into a large bowl. Repeat until all the soup is pureed and pour it back into the pot. *Finishing the soup: Add the cream to the soup and stir to blend. Bring the soup to a boil, then turn down the heat to medium. Simmer, stirring occasionally, for 10 to 15 minutes. Whisk in the cold butter. Taste the soup and season with salt and pepper. Remove the soup from the heat. *To serve, ladle the soup into bowls. Garnish each bowl of soup with 1 teaspoon of the truffle honey (if using) and the chives.